Caramel Braised Pork
- 2lbs. boneless pork shoulder roast, cut into 2-3inch pieces
- salt & pepper
- 1 Tbs. vegetable oil
- 1/2 cup, plus 2 Tbs. sugar
- 1 Tbs. lemon juice
- 2 Tbs. water
- 2 Tbs., plus 2 tspn. soy sauce
- 2 Tbs., plus 2 tspn. fish sauce
- 1 cup diced pineapple (1/4in cubes), plus juices
- 1/4 cup sake
- 1 Tbs. ground pepper
- 2 pieces fresh ginger, each 1 inch thick, peeled
- 1 sweet potato (9.5oz), peeled and cut into 1/2 inch cubes
- 2 green onions, white and green portions, minced
- Steamed white rice for serving
-Season the pork with salt and pepper. In a stovetop safe slow cooker insert or in a large fry pan over medium heat, warm oil. Working in batches, add the pork and brown on all sides, 7-8 minutes per batch. Transfer to a bowl.
-Add the sugar, lemon juice and water to the pan. Increase heat to high and cook, without stirring until the mixture is a dark caramel color but not burned, about 5 minutes.
-Meanwhile, in a small bowl, combine the soy sauce, fish sauce, pineapple, sake, ground pepper, ginger, sweet potato and green onion roots. Carefully add soy sauce mixture to the caramel and return mixture to a boil. Remove from the heat and stir in the pork.
-Transfer the pork mixture back to slow cooker base. Cover and cook on high for 2 1/2 hours and make sure the pork is very tender. Using a slotted spoon, transfer pork to a warmed platter. Return juices to a boil over the stove until it thickens, 4-5 minutes. Remove the ginger pieces and discard. Spoon the sauce over the pork and garnish with green onions. Grind additional pepper on each serving and spoon over white rice.
Wok Seared Baby Bok Choy with Chile oil and Garlic
- 1 Tbs. sesame seeds
- 1 lb. baby bok choy, trimmed at base and then pieces pulled apart
- 1 1/2 Tbs. canola oil
- 3 garlic cloves, thinly sliced
- 1/2 tspn. red pepper flakes
- sea salt to taste
- 1/4 cup chicken broth
- 2 tspn. Asian chile oil
-Trim and wash bok choy and separate the leaves from the head. In a large wok over medium high heat, heat oil and add garlic and red pepper flakes. Heat for 30 seconds. Add bok choy and salt and toss until leaves start to wilt. Add broth and continue to toss for 2 minutes. Add chile oil and sesame seeds.
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